Gingersnap Cookies

Step 1

Preheat oven to 350F. Sift the flour, baking soda, salt, ground ginger, and cloves into a large bowl. Whisk together and set aside.

Step 2

Cream the butter, sugar and molasses in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Step 3

Add the egg while mixing on low, then add the vanilla. Scrape the bowl down and mix again until ingredients are completely distributed.

Step 4

Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour.

Step 5

Use a small ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball in your clean palms then roll in sanding or granulated sugar.

Step 6

Place balls about two inches apart on a parchment paper-lined baking sheet and bake at 350F for 12-13 minutes. The cookies' edges will be set but the centers will continue to bake/set after they're removed from the oven.